Every Jenny Craig menu item has been carefully created by our team of dedicated food technologists, chefs and Dietitians. The process from idea through to it appearing on a Jenny Craig menu is very involved and I’d like to give you a sneak peek into this process.
It all begins by getting feedback from our members as it’s important to us that our food hits the spot and tastes great. Without a doubt, every item in our menus must earn its place!
We then look at the menu and take this feedback along with considerations for taste, texture and flavour variety as well as food trends we think our members will love. Once we decide on the meal ideas, we get creating with the help of our suppliers who are equally as passionate about food as we are.
Ideas are quickly turned into reality and we check each item to ensure it meets our strict nutritional guidelines while delivering on taste. Often it can take several recipe trials to get a meal just right in every aspect before it is approved. Being one of the official taste testers certainly has its benefits and I look forward to the days I get to taste new meals or even better new snacks!
One great example of when nutrition and taste align is our beloved Beef Pie. With only 1070 kilojoules, 50% less saturated fat and 25% less sodium than a regular beef pie*, the pie earnt its place on the menu. And it stays on our menu as each year it’s voted as the most popular lunch item.
Once finalised, we then add the item into the menu repertoire and the Dietitian team work hard on fitting new items into the balanced Jenny Craig menu to meet the nutritional requirements of our members.
*When compared against Beef Pie in the Australian Food Composition Database, 2019.
